Lemon Mousse Torte Recipe
Vanilla cake layered with a light lemon mousse and finished with whipped cream and powdered sugar.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake and Mousse
Method
Preparation
- 1
Make the Vanilla Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined.
- 5
Divide the batter evenly between the prepared cake pans and smooth the tops.
- 6
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- 8
Prepare the Lemon Mousse
In a medium bowl, combine lemon juice, lemon zest, and sugar. Stir until the sugar dissolves.
- 9
In a separate bowl, whip the heavy cream until stiff peaks form.
- 10
Gently fold the lemon mixture into the whipped cream until fully combined.
- 11
Assemble the Torte
Once the cakes are completely cooled, place one layer on a serving plate.
- 12
Spread half of the lemon mousse over the first cake layer.
- 13
Top with the second cake layer and spread the remaining mousse on top.
- 14
Chill the assembled torte in the refrigerator for at least 2 hours.
- 15
Serve
Before serving, whip additional heavy cream with powdered sugar until soft peaks form and spread over the top of the torte.
- 16
Dust with powdered sugar and slice to serve.
